Twice-baked stilton, watercress and walnut soufflés

Method

1. Heat the milk in a saucepan with the celery to just below boiling point. Remove from the heat and leave to infuse for about 30 minutes. Preheat the oven to 180°C/fan160°C/gas 4. Butter 6 x 150ml ramekins thoroughly and place in a deep baking tray.
2. Melt the butter in a small pan over a low heat, then stir in the flour to form a smooth paste. Remove from the heat and slowly strain in the celery-infused milk, stirring constantly to make a smooth sauce. Return to the heat and bring to a gentle simmer, stirring. Allow to bubble for a couple of minutes, then transfer to a large bowl and leave to cool for a few minutes.
3. Beat the mustard and egg yolks into the sauce and stir through 150g of the stilton, the walnuts and the watercress. Taste and adjust the seasoning if necessary. Whisk the egg whites in a clean bowl until they form stiff peaks, then, using a metal spoon, fold a little of the whisked white through the soufflé mix to loosen it. Fold the rest of the egg white gradually into the soufflé.
4. Divide the soufflé mix among the buttered ramekins, then fill the baking tray with boiling water so it reaches halfway up the outside of the ramekins. Bake for 20 minutes or until the soufflés have risen and are cooked through. Carefully remove from the tray, cool, then chill until needed.
5. When ready to serve, preheat the oven to 200°C/fan180°C/gas 6. Line a baking sheet with baking paper and, using a paring knife, carefully loosen the soufflés from their ramekins. Turn each one out onto the baking sheet (or onto your palm and then the baking sheet if that’s easier) and scatter over the remaining 25g stilton.
6. Return to the oven for 10-15 minutes until risen and golden on top. Serve with a little more watercress and a dollop of chutney, if you like.